Very basic one: soften a finely chopped onion in your pan, add your rice, pour in some stock to cover and simmer. Add more stock as it is absorbed. Keep on adding and stirring and when you're adding the last bit, chuck in what you want - cooked chicken, sliced mushrooms, frozen veg - and keep simmering slowly til all stock is absorbed and veg is warm through. Texture should be creamy. If you like it more al dente then cook it to how you like it! season to taste. The packet should give you quantities of rice and water or stock to use.

Butternut squash is a good one - dice the squash and roast until tender.

Method
1. Prepare the ingredients: peel and finely chop the onion, dice the ham and finely grate the cheese.

2. Spray a pan with Fry Light and cook the onion and rice for 5-6 minutes. Add a ladeleful of stock and the mixed herbs and stir until the liquid has been absorbed. Continue to cook in this manner adding a ladleful of stock each time the liquid has been absorbed.

3. Add the peas, sweetcorn and ham and continue to cook until the rice is creamy but still retains a slight bite. Remove from the heat, season well, sprinkle with grated cheese, garnish with parsley and serve.

Tip: On Original and EE add 6 syns if not using parmesan as HEXA choice.

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